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Found 35 items.
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Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141872PDF - FULL TEXT IN ENG: 879HTML: 234 -
Development of a new method for extracting histamine from marine fish flesh using the salting-out technique
Published: 19 February 2024760PDF: 155HTML: 6 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162584PDF: 1691HTML: 775 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171671PDF: 746HTML: 107 -
Research of nitroxynil residues in bovine milk following a single administration in the dry period by ultra-performance liquid chromatography tandem mass spectrometry
Published: 31 October 20131028PDF - FULL TEXT IN ENG: 1277 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151552PDF: 701HTML: 193 -
Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli
Published: 18 January 2024998PDF: 115HTML: 4 -
Monitoring of polyphosphate levels in animal source products collected in Italy by means of ion chromatography with suppressed conductivity detection
Published: 30 August 2023984PDF: 181HTML: 3 -
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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171730PDF: 1135HTML: 187 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231232PDF: 215HTML: 6 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161107PDF: 626HTML: 409 -
Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition
Published: 26 February 20181479PDF: 851HTML: 204 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141206PDF - FULL TEXT IN ENG: 714HTML: 181 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141410PDF: 1227HTML: 190 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153742PDF: 3337HTML: 298 -
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024357PDF: 81HTML: 5 -
Assessment of perfluorooctane sulfonate and perfluorooctanoic acid exposure through fish consumption in Italy
Published: 2 November 20161616PDF: 965HTML: 362 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151971PDF: 957HTML: 722 -
Amiata donkey milk chain: animal health evaluation and milk quality
Published: 3 August 20162336PDF: 1146HTML: 480 -
Research and characterization of fibrous microplastics and natural microfibers in pelagic and benthic fish species of commercial interest
Published: 8 March 20231722PDF: 346HTML: 7 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161125PDF: 579HTML: 167 -
Heavy metal bioaccumulation in commercial Lethrinidae fish species in Mauritius
Published: 20 October 20171598PDF: 825HTML: 238 -
Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese
Published: 11 July 2023566PDF: 145HTML: 11 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161503PDF: 897HTML: 306 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141758PDF - FULL TEXT IN ENG: 833HTML: 360 -
Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk
Published: 8 June 20232726PDF: 184HTML: 13 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181159PDF: 695HTML: 140 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161413PDF: 794HTML: 246 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162072PDF: 1066HTML: 357 -
Occurrence of Aliarcobacter spp. in fresh and pre-cut vegetables of common use in San José, Costa Rica
Published: 2 October 2023863PDF: 117HTML: 4 -
Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results
Published: 9 April 20181836PDF: 601HTML: 266 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172026PDF: 1611HTML: 382 -
Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
Published: 13 April 20171350PDF: 934HTML: 226 -
Frequency and seasonality of viable Helicobacter pylori in drinking water in Dhamar Governorate, Yemen
Published: 6 September 2023475PDF: 128HTML: 14
1 - 35 of 35 items